The stock from this dish will keep for up to 3 months in the refrigerator. Use the stock to make this dish again, or to poach chicken for use in salads or baguettes, or to poach chicken wings or drumsticks that you can then fry until crispy-shinned. Just be sure to boil the stock for 10 minutes before and after each use and then strain it.

Method

Combine all the stock ingredients and 2.5 litres water in a saucepan large enough to hold the chicken. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Gently lower the chicken into the stock. Place a small plate on top to ensure the entire bird is completely covered by the liquid. Slowly bring back to simmering point and wok for 25 minutes.

Remove the pan from the heat. Allow the chicken to remain in the stock for a further 2 hours for maximum flavour.

Remove the chicken from the stock and cut into serving pieces.

Strain the stock into a clean saucepan. Bring back to the boil, then reduce the heat and leave to simmer for 10 minutes. Transfer the stock to a storage container, leave to cool, then refrigerate for later use.

Serve the chicken at room temperature, with boiled rice and your favourite vegetable. We particularly like it with the cabbage with egg and fish sauce recipe.